Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Sugar, granulated
1/2 c Bottle spring water
6 English Breakfast tea bags
4 c -Boiling water
1 1/2 c Orange juice; fresh squeezed
-from Valencia oranges
3/4 c Pineapple juice

"At one time, I intended to teach law, so I went to Boston to get a
Master's of Law degree; while there I lived with the Swindells
family. Mrs. Swindells made a superb iced tea with a pronounced
citrusy flavor. She insisted on using bottle spring water for a clear
tasting iced tea, the sweetest and most flavored oranges and English
Breakfast Tea."

In saucepan, combine sugar and spring water and bring to a boil;
continue to boil until liquid is clear, about 5 minutes. Chill
thoroughly. Place tea bags in heat-resistant pitcher, add boiling
water and let steep for about 5 minutes. Remove and discard tea bags.
Let cool and refrigerate until chilled. Add orange juice, lemon juice
and pineapple juice and chilled sugar syrup. Refrigerate for a few
hours, preferably overnight. Serve over ice in tall glasses.

MAKES: 6-8 SERVINGS SOURCE: _The Dave Nichol Cookbook_

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